|Enjoy with a cup of tea. :D|
Anyhoo, this leads me to persimmons. I was blessed to have been at work at the same time that my coworker's friend came in to deliver persimmons. My coworker said that he was selling local organic persimmons to anyone that wants them. And of course I said, "Yes!" but in my head it was more like a, "Hell, yeah!" :P What was awesome too is that I was able to share some of these luscious gems with some of my other coworkers who have never even tried a persimmon. They were so surprised at the flavor and really enjoyed it. I love giving the gift of fruit. :P Fruit always makes people happy. :)
Which now leads me to these scones, which are made with the persimmons that I feel blessed for having the opportunity to buy. Whew! Sorry if that felt like a math proof. LOL! I wanted to make something interesting with these persimmons and for some reason, scones were on my mind. I have never made scones and thought it to be a challenge I could give myself. Plus, I wanted to give something homemade to my secret santa at work and thought scones would be the perfect fit; being that my secret santa loves tea and well, scones just go so well with tea. And I didn't want to buy her tea because we both work in a tea house and can get tea whenever we want.
Oh and these scones just fit the bill. They are soft but still have a dry crumb that scones are supposed to have and have a lovely orange flavor to them in the background. And the glaze just makes them more decadent. Perfect with a cup of hot tea or just dipped in some almond milk. :P Well, without further ado, let's get on to the recipe!
Orange Persimmon SconesThis recipe only yields 6 small scones, but feel free to double it to make even more scones! The only thing I would change when doubling it is that instead of just making one circle with the dough to create the scones, I would make two circles of dough so you still end up with wide wedges as opposed to skinnier ones. Yay for scones!
Yield: 6 scones
Prep Time: ~25 minutes
37.5 grams (6 tablespoons + 1 1/2 teaspoons) gluten free oat flour
25 grams (1/8 cup + 1 1/2 teaspoons) buckwheat flour
25 grams (1/8 cup + 1 1/4 tablespoons) teff flour
12.5 (1 1/2 tablespoons) grams tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon flax meal
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine pink Himalayan salt
25 grams (2 1/2 tablespoons) coconut butter
45 grams (3 tablespoons) non-dairy milk (such as almond, coconut, rice, soy, etc.)
35 grams coconut sugar (3 1/2 tablespoons)
25 grams (2 1/2 tablespoons) 1/4 inch chopped persimmons (with skin)
1 teaspoon lemon juice
1/4 teaspoon orange zest
18 grams (1 tablespoon) maple syrup, room temperature or heated slightly
15 grams (1 tablespoon) coconut butter, melted
1/2 tablespoon non-dairy milk
Preheat oven to 350 F.
In a large bowl, whisk the oat flour, buckwheat flour, teff flour, tapioca flour, baking powder, flax meal, cinnamon, ginger and salt until completely combined.
Add the coconut butter to this flour mixture and with your hands, crumble the coconut butter in with the flour until the mixture looks like coarse sand. Set aside.
In a blender, blend the non-dairy milk, coconut sugar, persimmons, lemon juice and orange zest until smooth.
Add the mixture from blender into the bowl of flour mix and using a rubber spatula, mix until all the flour is moistened and a dough comes together. It will be a moist dough. Try not to mix too much. Set aside to dry up a bit for about 3 minutes.
On a parchment lined or silicon lined baking sheet, form the dough into a 5 inch circle that is about 3/4 inch thick. Using a knife cut into 6 wedges.
With a turner spatula, get under each wedge to separate the wedges on the baking sheet. Be very careful and gentle as they will want to break apart. But no worries, they will hold up when they are done baking. :) Or if you are pressed for time, you can most certainly plop the scone dough onto the parchment into six equal plops of dough. Either, way, it will still be delicious. :P
Bake in the oven for about 12 minutes or until the middle is cooked through and the top of the scone does not indent when you press it lightly with your finger.
Let cool on the baking sheet for 5 minutes and then transfer them to a cooling rack or large plate to finish cooling.
While the scones are cooling, mix up the glaze ingredients. Mix the maple syrup, coconut butter and almond milk in a small bowl until completely combined. When the scones are completely cooled, spread the glaze on each scone. Enjoy! :)
- Feel free to try different whole grain flours (such as brown rice flour, sorghum flour, millet flour, quinoa flour, etc.) for the gluten free oat, buckwheat and teff flours and try different starches or white flours (such as white rice flour, arrowroot starch, potato starch, etc.) for the tapioca starch . I would only substitute the flours and starches by weight, not volume, but if you have any success substituting by volume I would love to know! It sometimes works! As long as you have fun and are being creative in the kitchen, I think that is the only thing that matters. Bending the rules makes things more fun sometimes. :P
|Beautiful persimmons. :)|
Here is the nutritional information for the scones from CRON-O-Meter. What is awesome about these scones, is that compared to the blueberry scones one can get at Starbucks, these are a true winner! Comparatively, gram for gram, these scones have more fiber, less calories, less fat and less sugar! These scones also contain Vitamin C and have no cholesterol as compared to scones one can buy at Starbucks. Yay for tasty and healthy scones! :)
Thank you so much for stopping by today to check out this recipe. I really appreciate it. If you try these scones out, please let me know how they turned out for you! I would love to know! Take care and I will be back soon with another recipe!